Recipes > Sauces & Spreads > Sauce Piquante, for Cutlets, Roast Meat, etc.

Sauce Piquante, for Cutlets, Roast Meat, etc.


  • 2 ounces of butter
  • 1 small carrot
  • 6 shalots
  • 1 small bunch of savoury herbs, including parsley
  • 1/2 bay-leaf
  • 2 slices of lean ham
  • 2 cloves
  • 6 peppercorns
  • 1 blade of mace
  • 3 whole allspice
  • 4 tablespoonfuls of vinegar
  • 1/2 pint of stock (No. 104 or 105)
  • 1 small lump of sugar
  • 1/4 saltspoonful of cayenne
  • salt to taste


Put into a stewpan the butter, with the carrot and shalots, both of which must be cut into small slices; add the herbs, bay-leaf, spices, and ham (which must be minced rather finely), and let these ingredients simmer over a slow fire, until the bottom of the stewpan is covered with a brown glaze. Keep stirring with a wooden spoon, and put in the remaining ingredients. Simmer very gently for 1/4 hour, skim off every particle of fat, strain the sauce through a sieve, and serve very hot. Care must be taken that this sauce be not made too acid, although it should possess a sharpness indicated by its name. Of course the above quantity of vinegar may be increased or diminished at pleasure, according to taste.

Time: Altogether 1/2 hour.

Sufficient for a medium-sized dish of cutlets.

Seasonable at any time.


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The Book of Household Management (1861).

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